Tag Archives: weight watchers international recipe cards

Hot Mushroom Barbecue Sauce

2 cups tomato puree
2 tablespoons dehydrated onion flakes
2 tablespoons wine vinegar
2 teaspoons garlic powder
1 teaspoon barbecue spice
⅛ teaspoon peppercorns
⅛ teaspoon thyme leaves
⅛ teaspoon basil leaves
⅔ cup fresh mushrooms, sliced
Dash artificial sweetener, or to taste

Combine all ingredients, except mushrooms and sweetener. Cook over low heat, uncovered, 5 minutes. Add mushrooms. Cook 5 minutes longer. Stir in sweetener. Use with meat. Divide evenly. Makes 6 servings, about ⅓ cup each.


© Copyright Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Molded Asparagus Salad

1 envelope unflavored gelatin
1½ cups tomato juice, divided
3 tablespoons cider vinegar
Artificial sweetener to equal 4 teaspoons sugar
1 teaspoon salt
⅛ teaspoon hot sauce
2 cups cut-up, cooked asparagus
2 tablespoons minced celery
¼ cup diced pimento
Lettuce leaves

In small saucepan, sprinkle gelatin over 1/2 cup tomato juice to soften. Stir over low heat until gelatin dissolves. Stir in remaining tomato juice, vinegar, sweetener, salt, and hot sauce. Chill until syrupy. Fold in asparagus, celery, and pimento. Spoon into a 1-quart mold. Chill until firm. to serve: Unmold on lettuce leaves. Divide evenly. Makes 4 servings.


© Copyright Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Salmon Bisque

⅔ cup cottage cheese
½ cup evaporated skimmed milk
¾ cup chicken bouillon
¾ cup tomato juice
2 tablespoons chives
½ teaspoon paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon nutmeg
2 tablespoons chopped pimento
4 ounces drained, canned salmon, flaked

Combine cottage cheese and milk in blender container; process at low speed until mixture is smooth. Add bouillon, tomato juice, chives, paprika, cayenne pepper, and nutmeg. Cook over low heat, stirring constantly, until mixture comes to a boil. Stir in pimento and salmon. Cook 3 minutes longer. Divide evenly. Makes 2 luncheon servings.


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Salmon Cake

8 ounces drained, canned salmon
2 medium eggs, separated
½ cup skim milk
¼ cup finely chopped celery
2 tablespoons dehydrated onion flakes
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
⅛ teaspoon pepper
¼ teaspoon paprika
2 medium eggs, hard-cooked and sliced

Mash salmon. Beat egg yolks with milk. Add celery, onion flakes, parsley, salt, and pepper. Stir into salmon; mix well. Beat egg whites until stiff but no dry. Gently fold into salmon mixture. Spoon into a nonstick, 9x5x3-inch loaf pan. Sprinkle with paprika. Bake at 350°F (moderate oven) for 45 minutes, or until firm. Garnish with sliced eggs. Divide evenly. Makes 4 luncheon servings.


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Soybeans Italiano

1 cup Tomato Sauce Italiano (below), divided
1½ cups (10-ounce package) frozen chopped spinach
16 ounces cooked, dried soybeans

Bring ½ cup Tomato Sauce Italiano to a boil in a saucepan. Add spinach. Simmer covered, 5 minutes, or until spinach is cooked. Add remaining Tomato Sauce and soybeans. Cook over low heat for 5 minutes, or until heated throughout. Makes 2 dinner servings.

TOMATO SAUCE ITALIANO

4 cups mixed vegetable juice
2 tablespoons wine vinegar
2 packets beef broth and seasoning mix or 2 beef bouillon cubes
1 tablespoon onion powder
Artificial sweetener to equal 4 teaspoons sugar
5 peppercorns
1 small garlic clove, minced
1 teaspoon basil leaves
½ teaspoon chili powder

Combine all ingredients in a saucepan. Bring to a boil; reduce heat, and cook over low heat, stirring frequently, for 40 minutes, or until mixture is reduced by half. Divide evenly. Makes 4 servings, about ½ cup each.


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Rosy Perfection Salad

1 envelope unflavored gelatin
1 ¼ cups cold water, divided
Artificial sweetener to equal ¼ cup sugar
½ teaspoon salt
¼ cup vinegar
1 tablespoon lemon juice
2 cups finely shredded red cabbage, divided
1 cup chopped celery
1 tablespoon chopped pimento
Parsley, to garnish

In small saucepan, sprinkle gelatin over 1/2 cup cold water, to soften. Add artificial sweetener and salt. Stir over low heat until gelatin is dissolved. Remove from heat. Add remaining water, vinegar, and lemon juice. Chill until syrupy. Fold in 1 cup of the cabbage, celery, and pimento. Spoon into a 1-quart mold. Chill until firm. Unmold, garnish with parsley and remaining 1 cup of cabbage. Divide evenly. Makes 4 servings.


© Copyright Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Eggplant Caviar

¼ cup dehydrated onion flakes
¼ cup onion bouillon
2 cups cooked eggplant
1 medium green pepper, finely chopped
2 medium tomatoes, chopped
Artificial sweetener to equal 1 teaspoon sugar
1 garlic clove, minced
2 tablespoons lemon juice
2 teaspoons salt
Lemon slices, to garnish
Nutmeg, to garnish

Combine onion flakes and bouillon. Let stand 5 minutes. Combine onion mixture, eggplant, green pepper, tomato, sweetener, and garlic in blender container; process at medium speed until mixture is pureed. Transfer to skillet. Cook over very low heat, stirring occasionally, 20 minutes. Chill. Add lemon juice and salt; garnish with lemon slices and sprinkle with nutmeg. Divide evenly. Makes 6 servings.


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Lime-Baked Chicken

2 pounds skinned and boned chicken breasts
¼ cup prepared mustard
2 tablespoons lime juice
2 tablespoons chicken bouillon
1 teaspoon tarragon leaves
½ teaspoon parsley flakes
1 lime, sliced

Coat chicken breasts in sauce made with mixture of mustard, lime juice, chicken bouillon, tarragon and onion salt. Place in baking dish. Sprinkle chicken with parsley; top with lime slices. Bake at 325°F. (moderately slow oven) for 40 minutes, or until chicken is tender. Divide evenly. Makes 4 dinner servings.

CHICKEN LIVERS WITH APPLES AND ONIONS

1 pound chicken livers
8 ounces thinly sliced onions
2 medium apples, peeled and diced
Artificial sweetener to equal ¼ teaspoon sugar, or to taste
Salt to taste
Pepper to taste

Cut chicken livers in half, then wash and dry. Cook onions and apples together in a non-stick pan until almost soft. Season with sweetener, salt, and pepper. Add chicken livers and cook, turning often, until livers are just cooked through. Cut one liver to test for doneness – it should be faintly pink inside. Divide evenly.


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Fish Fillets Pensacola

1 pound fillet of sole
1 teaspoon salt
⅛ teaspoon cayenne pepper
½ teaspoon onion powder
1 lemon or 1 lime
½ small orange, diced

Sprinkle fish with salt, pepper, and onion powder. Lightly squeeze ½ lemon or lime over fish. Dice remaining half. Set aside. Roll fillets, securing with bits of toothpicks, if necessary. Sprinkle with diced orange and reserved lemon or lime. Bake in a non-stickk pan at 375°F. (moderate oven) for 15 minutes, or until fish flakes easily with fork. Divide evenly. Makes 2 dinner servings.

Pâté Glaze

1 envelope unflavored gelatin
¼ cup bouillon
¼ cup buttermilk
½ teaspoon prepared mustard
¼ teaspoon onion salt
Pinch of salt
Pinch of pepper
Artificial sweetener to equal ¼ teaspoon sugar or to taste

Sprinkle gelatin over bouillon in small saucepan. Stir over low heat until gelatin dissolves. Remove from heat. Stir in buttermilk, mustard, onion salt, salt and pepper. Cool. Add artificial sweetener. Chill until syrupy. Use with Liver Pâté en Masque (see Card #14)


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Crab Newburg

½ cup evaporated skimmed milk
½ cup chicken bouillon
½ teaspoon paprika
½ bay leaf
Dash thyme leaves
Dash cayenne pepper
12 ounces cooked crabmeat
2 teaspoons sherry extract
1 cup cooked enriched rice

In saucepan, combine milk, bouillon, paprika, bay leaf, thyme and cayenne pepper. Cover and simmer over low heat for 10 minutes. Discard bay leaf. Add crabmeat and sherry extract. Simmer 5 minutes longer, until heated through. Divide rice evenly into 2 ramekins or soup bowls. Spoon half of crab mixture over each portion of rice. Makes 2 dinner servings.


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.